Easy and Healthy Tomato Basil Soup Recipe

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My lovely Gran is a very keen gardener and every year she surprises me with how much she gets out of her garden! This year she’s had a lot of tomatoes ripening too quickly and they need eating. I figured I’d help her out and make a batch of healthy, homemade Tomato Soup With a Hint of Basil. Who doesn’t love a good bowl of soup?!

If you want a no fuss version you should check out my cheap and easy tomato soup recipe. I’m too good to you, giving you all these midweek meal ideas!

Healthy Tomato and Basil Soup

Here is what you will need to make approx 6 portions.

Ingredients

• 1kg – 1.25kg Ripe Tomatoes
• 1 x Medium Onion
• 1 x Carrot
• 1x Celery Stick
• 2 tbsp Olive Oil
• 2 tsp Tomato Purée
• Generous pinch of Sugar
• 2 Bay Leaves, each torn in half
• 3 tsp Dried Basil
• 1.2 litres Vegetable Stock *
• 1 Bunch Fresh Basil

*I used 4 x Knorr Vegetable Stock Pots dissolved in 1.2 litres of boiling water.

Essential Equipment

• Large pot with a Lid
• Stick Blender or Food Processor

Instructions

First thing’s first, you need to prepare your veg.

I removed the skins from my tomatoes. It’s totally optional but actually quite simple to do.

Simply fill a jug or bowl with boiling water and submerge your tomatoes for 30 secs or so. You should actually start to see some of the skins splitting.

Then, using a spoon – remove the tomatoes from the water and simply peel the skins straight off.

Being very careful, as they will be a little slippy, quarter the tomatoes and remove any hard bits of core.

Now, peel & chop the onion, carrot & celery stick so they are all approx the same size.

Place the large pot over a low heat & add in the olive oil.

When you can feel the pan getting hot, add in the onion, carrot & celery. Give it a mix then cook over the low heat for about 10 mins until just starting to colour and soften.

Add in the tomato purée, the sugar, bay leaves & the dried basil. Give it all a good mix to ensure it’s all blended well.

Tip in the tomatoes and mix it all together.

Pop the lid on the pan and allow to simmer for 10 mins. Once or twice, give the pan a little shake to keep it all well mixed.

Next up, add in the vegetable stock and give it a really good stir.

Then pop that lid back on and simmer over the low heat for 25 mins. Give the pan a good shake a couple of times during cooking.

Give it a nice mix then find and remove the bay leaves.

Pull all the leaves from the bunch of basil and add them into the pot.

Then, whether it’s using a stick blender or a food processor, get blitzing your tomato soup until it’s all nice and smooth.

WARNING do take care if the soup is still very hot and never over fill your food processor as it has a tendency to explode!

Last thing to do is give the soup another stir and have a taste. Add more salt & pepper if you think it needs it.

Then either, eat it now or store your tomato soup in the fridge in an airtight container for up to 4 days. Alternatively you could allow to cool completely then pour into ‘pour and store’ bags and place in the freezer ready for those colder nights.

There’s just something about tomato soup. It’s always been my favourite, ever since I was a little girl. I have tried to be more adventurous and try different soup flavours but I always come back to tomato! A definite winner in my book.

What would be lovely is if you served this with a little cream swirled through to add a bit of richness. And a good chunk of crusty bread with lashings of butter smeared all over it! Aaaahh, I can foresee nights by the fire with a bowl of this deliciousness in the near future. Winter is coming… get your freezer prepared!

I hope you enjoyed the post my lovelies.

Miss KitchenMason

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